Fit Friday: Healthy Halloween Candy Swaps

There is nothing I enjoy more than a good decadent treat. I have a sweet tooth and is something I have had since I can remember (just ask my brothers about my infamous candy-induced belly aches & treat hoarding-so embarrassing!).

There is no reason you can’t be healthy and still enjoy the treats you enjoy. All you need is a little bit of tweaking and preparation. With Halloween around the corner, I know I’m looking forward to a comforting fall meal, a scary movie to curl up on the couch with and of course CANDY.

There are very few chocolate component candies or treats that I don’t like, but my ultimate weakness is a good ol’ Twix bar. Nothing can really compete with the crunch of the shortbread cookie, chewy caramel layer and melt-in-your-mouth chocolate coating.

However, the scariest part of Halloween may not be the ghoulish masks and haunted houses instead the list of ingredients found in most of the commonly passed out candy. Corn syrup, soy lecithin, artificial flavors, cottonseed oil (?!), TBHQ, hydrogenated rapeseed oil, dextrose, palm oil, hydrogenated palm seed oil, modified food starch, PGPR, the list goes on.

To satisfy the inner-child in me and reclaim the fond memories I have or trick or treating with my Dad and brothers, I perfected a replacement recipe for many of my favorite treats including the coveted Twix bar, and for this Fit Friday I thought it would be fun to include two favorites so that you can join in on the festive fun and make some healthy, satisfying treats that will feed that inner child in you as well.

Preheat oven to 350. In a small bowl, mix together the cookie layer ingredients to form a dough. Press dough into an 8×4 rectangle on a lined baking sheet (try to keep it .5” thick). Bake for 10-15 minutes, until edges are golden brown. Let cool for 5 minutes.

For the caramel layer, add dates & AB to food processor and process until paste forms (can add 1 tsp water if too thick), be sure to scrape down sides and continue to process until well blended.

Spread the caramel evenly over cookie layer and place in freezer for at least 30 minutes.

Once set, cut into 12 bars and coat with melted chocolate (I find it easiest to dip then place on cooling rack to set). Store for up to one week in airtight container.

In a medium pot, combine coconut oil, cacao powder, maple syrup and vanilla extract over low heat, whisking until smooth. Line mini muffin pan with (preferably) foil liners (or use a silicone mini muffin pan) and fill 1/3 of the way with chocolate mixture.

Keeping remaining chocolate warm (on low or in a slow cooker) freeze the cups for 15 minutes. Once set, remove from freezer and top 1/3 more with peanut butter (I soften mine by heating a little and stirring and keeping at room temperature). Freeze for 15 more minutes. Once set, remove from freezer and top remaining 1/3 with the rest of the chocolate mixture. Freeze for 2 hours.

I like to enjoy straight out of the freezer (they can melt quickly if left out for too long). If you would like to enjoy them soft, keep in fridge for 20 minutes and then enjoy. Keep in freezer in an airtight container if you have any left!

What is your favorite Halloween candy? Is there something you would like MSF to re-create? Let me know!

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